Roasted Figs and Watercress Salad with Creamy Goat Cheese and Fig Vinaigrette

10 figs cut in half lengthwise
2 Tbsp. butter, melted
1.5 tsp red wine vinegar
1.5 tsp balsamic vinegar
3 Tbsp. olive oil
4 cups watercress
4 oz. creamy goat chévre
1/2 cup Marcona almonds, roughly chopped
Salt and pepper to taste

Preheat your oven to 375 degrees F. Place figs in a mixing bowl and toss them with the melted butter so they are all evenly coated. Transfer them to a baking sheet and make sure they are all sitting cut side up. Place figs in the oven for 30-45 minutes or until golden brown, soft and fragrant. Set aside to cool.

In a blender combine the red wine vinegar, balsamic vinegar, and a quarter of the roasted figs. Blend until smooth. Stir in the olive oil, but do not blend it. Season dressing to taste with salt and pepper.

In a mixing bowl dress the watercress and remaining cooked figs with the dressing. Divide onto four salad plates. Crumble goat cheese over the top and sprinkle each salad with chopped Marcona almonds. Serve immediately.

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